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DIGEST 

The  most  successful  dairyman  is  a good  judge  of  dairy  cattle.  The 
development  of  -higher  standards  relating  to  the  maintenance  of  dairy 
herds  and  the  production  of  most  satisfactory  milk  make  it  necessary 
to  improve  the  herd  if  dairying  is  to  be  profitable.  Quality  and  pro- 
ductiveness of  cows  are  more  important  than  a larger  number  of  . cows. 
Judging  exercises  are  of  great  value  in  bringing  about  this  end. 

Pages  3-6 

Dairy  cows  of  improved  type  and  breeding  are  milk-making  ma- 
chines. They  have  size  and  capacity  for  feed  consumption,  constitu- 
tion and  good  health,  dairy  disposition  and  good  udders  which  are  pri- 
mary essentials.  They  furthermore  produce  most  valuable  offspring. 

Pages  7-8 

Feed  capacity  and  dairy  temperament  are  indicated  by  triple  wedge- 
Lke  forms  of  the  body.  One  is  on  the  side,  one  on  the  back,  and  the 
other  in  the  shoulders.  The  base  of  these  wedges  or  triangles  indicates 
feed  capacity,  the  sharp  point  dairy  temperament.  Pages  9-12 

Constitution  and  well-developed  milk  organs  are  highly  essential. 

No  cow  is  ever  perfect.  Udders  that  are  well  developed  and  nicely 
balanced,  together  with  general  style  and  quality,  add  much  to  the 
value  of  good  producing  cows.  Pages  13-19 

The  Babcock  tester  and  the  milk  scale  must  be  relied  upon  for  final 
judgment  on  a cow’s  ability  to  produce  milk  and  butter  fat.  Dairy- 
men could  gain  millions  of  dollars’  worth  of  feed  by  weighing  and 
testing  the  milk  of  individual  cows.  Page  20 

Pedigrees  are  of  value  in  Judging  the  future  returns  and  excellence 
of  the  herd.  A pedigree  shows  the  ancestors  of  a given  animal  and  its 
value  lies  in  the  fundamental  law  that  “like  tends  to  produce  like’’.  It 
pays  to  have  a herd  comprised  of  one  family  of  high-producing  cows. 

Pages  20-24 

Most  careful  judgment  should  be  exercised  in  selecting  the  dairy 
bull.  When  well  selected,  “the  sire  is  more  than  half  the  herd’’. 
Proven,  “bred-for-production”  sires  should  be  preserved  and  used  to 
the  fullest  extent.  Pages  24-26 

The  best  judges  of  dairy  cattle  usually  own  or  manage  a good  dairy 
herd  and  make  a careful  study  of  judging.  A score  card  or  scale  of 
points,  the  object  of  which  is  to  train  the  mind  to  notice  the  various 
parts  of  the  animal,  may  be  used  to  good  advantage  in  acquiring  the 
art  of  judging.  One  should  never  miss  an  opportunity  to  take  part  in 
judging  exercises  and  contests.  Community  judging  contests  develop 
cattle  judges  and  improve  dairy  herds.  Pages  27-31 

Wisconsin  has  many  herds  of  most  excellent  dairy  cattle.  They 
have  been  developed  by  men  whose  judgment  has  been  based  on  pro- 
duction and  showyard  standards  of  excellence  embodied  in  production 
records,  representative  animals,  and  a scale  of  points  for  the  breed. 

Pages  32-44 


Judging  Dairy  Cattle 

George  C.  Humphrey 

The  most  successful  dairymen  are  Usually  good  judges  of  dairy 
cattle.  The  ability  to  select  profitable  from  unprofitable  cows  has 
always  been  a strong  factor  in  successful  dairying;  and  in  the 
future,  even  more  than  in  the  past,  it  will  be  highly  important 
for  all  dairymen  to  acquire  this  ability. 

The  permanency  of  dairy  farming  is  assured  by  the  growing 
appreciation  and  increased  consumption  of  milk  and  milk  prod- 
ucts. Incident  to  the  growth  of  the  dairy  industry,  there  are 
higher  standards  developing  relative  to  conditions  under  which 


A Good  Judge  of  Dairy  Cattle 

Makes  fewer  mistakes  in  buying  cattle. 

Gets  better  prices  for  his  surplus  stock. 

Selects  and  builds  up  a herd  of  cows  of  uniform  size, 
breed  and  quality. 

Receives  a higher  and  more  uniform  production  of  milk 
and  butter  fat. 

Makes  greater  returns  over  and  above  the  cost  of  feed 
and  care. 

Uses  better  sires  and  secures  better  calves. 

Has  better  success  in  feeding  and  showing  cattle  at  fairs 
and  expositions. 

Has  greater  satisfaction  and  pleasure'  in  owning  a dairy 
herd. 


milk  is  produced,  that  make  it  necessary  for  the  farmer  to  main- 
tain only  the  best  class  of  cows.  The  cost  of  feed  and  labor,  and 
the  maintenance  of  sanitary  and  clean  equipment  to  insure  healthy 
cows  and  a satisfactory  product,  naturally  make  the  demand  for 
bred-for-milk-and-butter-fat  cattle  insistent.  It  is  becoming  more 
and  more  important  to  know  all  the  facts  that  enable  one  to  select 
cows  which  will  qualify  for  large  and  profitable  production  of 
milk  and  butterfat. 


PIG.  1 — THE  DIFFERENCE  BETWEEN  BEEF  AND  DAIRY  TYPES 

The  beef  animal  has  straight  top  and  bottom  lines,  while  the  dairy  cow 

is  wedge  shaped. 


FIG.  2 — BEEF  ANIMALS  BLOCKY,  DAIRY  CATTLE  ANGULAR 
Fullness  of  the  fore  and  hind  quarters  are  typical  of  the  beef  animals, 
A comparatively  long-  head,  sharp  brisket,  and  a pronounced  udder  de- 
velopment characterize  the  dairy  cow. 


6 


Wisconsin  Bulletin  335 


Educational  Value  of  Judging  Exercises 

judging  exercises  and  judging  contests  are  of  distinct  educa- 
tional value  and  have  become  popular  in  the  programs  of  high 
schools,  secondary  schools,  community  and  breed  association 
meetings,  and  boys’  and  girls’  club  meetings.  Judging  dairy 
cattle  and  other  livestock  develops  observation  and  judgment  on 
the  part  of  those  who  participate.  Contests  or  judging  exercises 
can  be  recommended  for  every  school  and  community  of  the 
state.  Such  exercises  stimulate  a greater  interest  in  livestock  and 
promote  better  standards  for  rural  livestock  production.  Wis- 
consin is  destined  because  of  its  present  advanced  stage  in  dairy- 
ing, its  climate,  its  nearness  to  good  markets,  and  the  training  of 
its  people,  to  occupy  a highly  important  place  in  the  dairy  industrv 
of  America.  It  is  more  important  to  improve  the  quality  and 
productiveness  of  the  cows  than  to  increase  the  number  and  the 
size  of  the  herds  to  meet  the  demands  for  dairy  cattle  and 
dairy  products.  Careful  judgment  in  the  selection,  breeding 
and  development  of  individual  herds  depends  on  having  a clear 
knowledge  of  the  dairy  cow  and  her  requirements. 

What  is  a Good  Dairy  Cow? 

Cows  which  are  heavy  producers  usually  have  certain  well- 
defined  characteristics  common  to  one  of  the  recognized  dairy 
breeds.  The  National  Dairy  Show  Association  of  this  country 
recognizes  Ayrshires,  Brown  Swiss,  Guernseys,  Holsteins  and  Jer- 
seys as  the  leading  dairy  breeds.  Purebred  animals  possess  100 
per  cent  of  the  blood  of  their  respective  breeds.  Grade  animals 
have  a predominance  of  the  blood  of  a given  breed,  but  less  than 
100  per  cent.  Grade  cows  are  usually  by  purebred  sires  and  out  of 
native  or  grade  cows.  The  breeding  or  ancestry  of  a cow  largely 
determines  her  characteristics,  the  use  she  makes  of  her  feed,  and 
the  characteristics  of  her  calves.  Dairy  breeding  insures  in  a 
great  measure  against  disappointment  when  one  buys  or  raises  a 
cow  for  milk  production.  Furthermore  it  gives  her  power  to  re- 
])roduce  herself  in  offspring  that  tend  to  correspond  to  her  in 
type  and  excellence. 

Cows  which  possess  certain  so-called  “dairy  characteristics”  are, 
as  a rule,  more  economical  producers  of  milk  and  butter  fat  than 
those  which  lack  these  features.  A ready  acquaintance  with  these. 


Judging  Dairy  Cattle 


7 


as  well  as  with  the  line  of  breeding  represented,  will  aid  the  dairy- 
man in  selecting  profit-producing  cows.  Even  the  most  expert 
judges  of  dairy  cattle  are  unable,  of  course,  by  relying  solely 
upon  the  appearance  and  a study  of  family  records,  to  foretell  a 
cow’s  ability  to  produce  milk  and  butter  fat.  That,  in  the  end,  is 
told  only  by  the  use  of  the  milk  scale  and  the  Babcock  tester. 

The  dairy  cow  is  a most  wonderful  living  machine;  but  to  be 
worthy  of  the  name,  she  should  have  in  addition  to  dairy  breeding 


FIG.  3.— BEEP  AND  DAIRY  TOP  LINES 
Beef  animals  utilize  feed  for  developing-  a broad  and  thickly  fleshed  back. 
A triangular  shaped  back  indicates  dairy  type  and  milk  production. 

and  good  size  for  her  breed  certain  other  characteristics.  They 
are:  feed  capacity,  dairy  temperament,  good  constitution  and 
health,  and  well-developed  milk  organs — all  of  which  are  essential 
to  a large  and  profitable  production  of  milk  and  butter  fat.  A cow 
usually  fails  in  the  production  of  milk  and  in  commanding  the 


BARREL  LONG,  DEEP  AND  BROAD 


A dairy  cow  should  have  large  capacity  for  feed,  a dairy  temperament,  well  developed  milk  organs,  fine  quality,  perfect 
health,  and  be  capable  of  a large  production  of  milk  and  butter  fat.  Duchess  Skylark  Ormsby,  a former  champion  cow  foi 
yearly  butter  fat  production,  record  27,761.7  pounds  milk,  1,205.09  pounds  butter  fat,  shows  excellence  in  all  parts. 


Judging  Dairy  Cattle 


9 


highest  price,  to  the  extent  that  she  is  lacking  in  one  or  more  of 
these  essentials.  (Each  part  of  the  body  shown  in  Figure  4 bears 
some  relationship  to  one  or  more  of  them.) 

Because  symmetry  and  beauty  please  the  eye  and  may  have  a 
definite  value  in  determining  the  animal’s  ability  to  qualify  as  a 
profitable  cow,  she  should  also  have  style  and  quality  which  are 
indicated  by  a straight,  level  back  and  rump;  clean-cut  face  and 
neck ; straight,  well-placed  legs ; symmetrical  bones  of  good 
quality,  fine  hair,  and  mellow  hide.  Where  one  is  able  to  consider 
all  parts  of  the  body  and  judge  the  essential  features,  he  is  not 
likely  to  err  seriously  in  his  judgment. 

, I Feed  Capacity 


FIG.  5 — LOOK  FOR  THE  WEDGES 


The  body  should  be  wedge  shaped 
when  viewed  from  the  front  and  top 
of  the  withers,  wider  at  the  hip 
bones  and  at  the  floor  of  the  chest 
than  at  the  point  of  the  withers. 


A large  body,  more  espe- 
cially the  barrel,  in  propor- 
tion to  the  size  of  the  animal 
indicates  feed  capacity.  The 
body  of  the  dairy  cow  should 
be  wedge-shaped  as  viewed 
from  either  the  front,  the 
side,  or  the  top  of  the 
withers.  It  should  be  wider 
at  the  hip  points  and  pin 
bones  than  at  the  withers. 
The  floor  of  the  chest  be- 
tween the  fore  legs  should 
also  be  wider  than  the  top  of 
the  withers.  Again,  the  body 
should  be  deeper  from  the 
hip  points  to  the  bottom  of 
the  udder  than  it  is  at  the 
forequarters. 

These  characteristics  of 
the  body  have  led  to  the  term 
‘‘triple  wedge-shape  confor- 
mation.” In  considering  the 
digestive  capacity  of  the 
cow,  it  should  be  remem- 
bered that  the  base  ends  of 
the  three  wedges  rather  than 
the  sharp  ends  indicate  feed 
capacity. 


10 


Wisconsin  Bulletin  335 


Large  digestive  capacity  is  indicated  by  ribs  well-sprung  and 
far  apart,  an  open  chine,  a back  wide  over  the  loins,  wide-apart 
hips,  and  full  and  deep  rear  flanks  resulting  in  a large  body  or 
so-called  barrel.  A wide  forehead,  a comparatively  long  face, 
broad  muzzle,  good-sized  mouth  and  strong,  sinewy  jaws,  are 
also  considered  indications  of  a large  digestive  capacity. 

The  tail  is  often  measured  in  judging  a cow;  and  to  meet  the 
standard  requirements  it  should  reach  to,  or  below,  the  hocks  and 
carry  a good  switch.  This  makes  it  most  useful  in  brushing  flies 
which  is  its  chief  purpose.  Except  that  the  loose  joints  of  the  tail 
indicate  an  open  condition  of  the  vertebrae  of  the  back — which  is 


FIG.  ,6. — GREAT  DIGESTIVE  CAPACITY  IS  ESSENTIAL. 

Fullness  of  flanks  and  good  depth  from  the  hips  to  the  lower  line  of 
the  rear  flank  and  of  the  udder,  together  with  well  sprung  ribs  far 
apart,  indicate  a large  digestive  capacity. 

desirable  in  the  dairy  cow,  and  may  indicate  length  of  body  and 
thus  greater  capacity  for  feed — it  is  difficult  to  understand  how  a 
long  tail  would  have  any  relation  to  milk  production. 

Dairy  Temperament 

The  dairy  temperament  or  dairy  disposition  of  a cow  indicates 
her  ability  to  convert  feed  into  milk  rather  than  into  flesh.  The 
dairy  breeds  have  acquired  this  ability  through  the  process  of  se- 
lection and  breeding  for  milk  and  butterfat  production.  It  varies 


Judging  Dairy  Cattle 


11 


in  strength  even  among  purebred  dairy  animals  and,  therefore, 
needs  to  be  carefully  considered  in  judging.  A cow  that  is  a 
large  and  economical  producer  of  milk  and  butterfat  is  almost  cer- 
tain to  have  a highly  developed  dairy  temperament. 

Cows  excelling  in  dairy  temperament  show  the  following  char- 
acteristics : 

Head  and  face — clean-cut  in  outline  and  indicative  of  fine 
quality.  Eyes — prominent,  bright  and  active.  Neck — fine, 
clean-cut,  neatly  joined  to  the  head,  not  too  full  at  the  throat 
and  comparatively  long  and  thin.  Shoulders — oblique,  com- 
paratively bare  of  flesh  and  sharp  at  the  withers.  Backbone, 
hips  and  pin  bones — prominent  and  sharp.  Ribs — more  or 


FIG.  7.— A SHALLOW  BODY  LACKS  CAPACITY 

A narrow  head,  small  eyes,  nostrils,  and  mouth,  usually  accompany  a 
narrow  shallow  body.  A cow  with  these  characteristics  proves  a disap- 
pointment as  a milk  producer. 


less  prominent  and  open.  Thighs — thin  and  incurving,  some- 
times termed  “cat  hams.”  Bones — in  all  parts  of  the  body  in- 
dicating quality  rather  than  coarseness. 


Sharp  Wedges  Indicate  Temperament 

The  lean,  muscular  tissue  on  the  outside  and  underneath  the 
shoulder  blades  and  along  the  back,  accounts  for  the  compara- 


12 


Wisconsin  Bulletin  335 


lively  sharp  condition  of  the  withers.  The  wedge-shaped  con- 
formation shown  in  Figure  5 is  due  to  the  absence  of  flesh  about 
the  neck  and  the  forequarters.  It  may  be  said,  therefore,  that 
the  sharp  end  of  the  triple  wedge-shaped  conformation  is  indica- 
tive of  dairy  temperament. 

In  judging  quality  and  condition  of  the  muscular  tissue  of  the 
body,  an  allowance  for  the  size,  age  and  stage  of  lactation  of  the 
animal  should  be  made.  It  should  also  be  borne  in  mind  that  the 
bones  and  muscular  tissues  in  a large  cow  are  naturally  heavier 
than  in  a smaller  or  younger  animal.  Then,  too,  there  is  not  the 
natural  refinement  and  spareness  of  form  in  the  larger  breeds  that 
there  is  in  the  smaller  ones.  Marked  coarseness,  however,  in  any 
animal  is  undesirable.  It  is  usually  accompanied  by  a sluggish  dis- 
position that  prevents  the  dairy  cow  from  “performing  at  the  pail” 


fig.  8. — A cow  with  MARKED  DAIRY  TEMPERAMENT 

Clean  cut  features  about  the  head  and  face,  the  fine  clean  neck,  the 
prominence  and  sharpness  of  the  back  bone,  hip  points  and  pin  bones, 
the  thin,  incurving-  thighs  and  the  clean,  fine  shanks  in  this  cow  are  in- 
dications of  extreme  dairy  temperament. 

satisfactorily.  Young  heifers  with  their  first  calves  usually  carry 
more  flesh  than  cows  of  mature  form.  All  cows  that  are  properly 
fed  usually  show  more  flesh  development  toward  the  close  of  lacta- 
tion and  prior  to  freshening  than  they  do  when  four  or  five  months 
advanced  in  lactation.  This  should  be  considered  in  judging  dairy 
temperament. 


Judging  Dairy  Cattle 


13 


Constitution  and  Vigor 

A cow,  to  be  most  profitable,  should  possess  strength,  vigor,  and 
health  to  insure  her  ability  to  work  a reasonable  number  of  years 
at  producing  milk  and  offspring.  The  period  of  usefulness  of  a 
cow  depends  upon  a rational  system  of  feeding  and  management, 
as  well  as  upon  constitutional  strength.  There  are  great  differences, 
however,  in  what  appears  to  be  the  natural  strength  and  endur- 
ance of  cows.  Johanna  Clothilde  4th,  the  foundation  of  the 
University  Johanna  family  of  cows,  lived  to  her  fifteenth  year. 
Her  twelve  years’  work  in  the  University  herd  resulted  in  five 
daughters  and  six  sons,  and  an  average  annual  production  of 
12,616.43  pounds  of  milk  and  452.20  pounds  of  butterfat.  This 
IS  one  example  of  how  a good  dairy  cow  should  be  able  to  main- 
tain a profitable  production  until  ten  or  more  years  of  age.  As  a 
matter  of  fact,  however,  many  cows  do  not  prove  profitable  to 
this  age. 

Size  corresponding  to  that  for  the  breed,  without  coarseness, 
and  a healthy  circulation  of  blood  to  all  parts  of  the  body,  com- 
bine to  indicate  health  and  vigor.  The  dairy  cow  yields  greatest 
profits  and  performs  her  work  easily  only  when  all  parts  of  the 
body  perform  their  respective  functions  and  there  is  capacity  for 
feed  consumption  and  milk  production.  When  the  cow  is  sick  or 
naturally  dull  and  sluggish,  all  the  glands  of  the  body  are  inactive. 
The  result  is  a dry,  harsh  condition  of  the  skin,  a staring  coat  and 
a low  production  of  milk.  The  blood  circulatory  system  includes 
the  heart,  lungs,  arteries  and  veins.  These  organs  respectively 
force,  purify,  and  carry  blood  to  and  from  all  parts  of  the  body. 

When  the  feed  which  the  cow  eats  is  digested  and  assimilated 
the  blood  carries  it  to  the  various  parts  of  her  system  including 
the  udder.  This  is  abundantly  supplied  with  blood  vessels,  and  in 
producing  a full  flow  of  milk  converts  approximately  30  per  cent 
of  the  digestible  nutrients  of  the  ration  into  milk.  Nearly  25 
per  cent  more  of  the  digestible  nutrients  of  the  ration  go  to  pro- 
duce the  energy  required  to  make  the  milk.  The  balance  of  45 
per  cent  of  the  nutrients  serve  for  body  maintenance.  A large 
amount  of  blood  circulating  to  the  udder  is  especially  essential 
to  milk  production.  This  is  judged  largely  by  the  veins  appear- 
ing on  the  under  side  of  the  body  and  quite  frequently  on  the 
outside  of  the  udder.  The  oily  condition  of  the  skin  and  the  oily 


14 


Wisconsin  Bulletin  335 


FIG.  9. — THE  LOCATION  OF  THE  MILK  WELLS 

Several  milk  wells  of  good  size  through  which  the  mammary  veins 
pass  into  the  body  are  the  best  indications  of  the  amount  of  blood  that 
circulates  through  the  udder  and  supplies  the  milk  secreting  glands. 

mammary  veins,  frequently  called  “milk  veins,”  on  the  under  side 
of  the  body  extending  forward  and  disappearing  through  openings 
termed  “milk  wells.”  These  veins  do  not  carry  milk  but  carry 
blood  away  from  the  udder.  They  are  usually  regarded  as  part 
of  the  milk  organs  and  are  considered  with  the  udder  in  judging 
its  quality,  form  and  capacity.  Blood  sometimes  becomes  gorged 
in  the  veins  as  a result  of  too  small  milk  wells,  a point  that  should 
be  considered  in  judging  the  size  of  the  veins.  Cows,  even  of 


secretions  noted  in  the  ears  and  at  the  end  of  the  tail  indicate  a 
strong  circulation  of  blood  to  all  parts  of  the  body,  and  the 
activity  of  all  healthy  glands  including  those  of  the  udder.  Large, 
open  nostrils,  providing  ample  air  passages  to  the  lungs  for  puri- 
fication of  the  blood,  are  important.  A narrow  head,  small  mouth, 
contracted  listless  eyes,  and  a narrow  body  with  a heart  girth  in- 
dicating lack  of  fullness  back  of  the  shoulders  and  especially  in 
the  region  of  the  fore  flanks,  indicate  poor  constitution  and  vigor. 


Well-Developed  Milk  Organs  Highly  Essential 


The  udder  is  the  milk  secreting  organ,  and  its  proper  develop- 
ment is  therefore  essential.  Associated  with  the  udder  are  the 


Judging  Dairy  Cattle 


15 


large  digestive  capacity  and  of  pure  dairy  breeding,  fail  to  make 
satisfactory  production  when  they  have  poorly  developed  milk 
organs. 

The  udder  consists  of  two  large  glands,  more  or  less  distinctly 
divided  to  correspond  with  each  of  the  four  teats.  The  duct  of 
each  teat  enters  a small  cavity  termed  the  “milk  reservoir.”  The 
milk  reservoir  of  each  quarter  is  more  or  less  surrounded  by 
lobes  of  glands  held  closely  in  position  by  connecting  tissue.  These 
lobes  resemble  thick  bunches  of  grapes.  Each  lobe  has  several 
divisions  called  lobules  corresponding  to  the  grapes.  The  lobules 
are  made  of  small  divisions  called  “alveoli,”  which  correspond  to 
the  seeds  of  the  grapes.  These  alveoli  are  again  made  up  of  small 
cells  surrounded  by  fine  network  of  blood  vessels  and  nerves.  Milk 
is  secreted  by  these  cells ; and  it  is  believed  that  the  more  tortuous 


FIG.  10.— TYPES  OF  GOOD  UDDERS 


The  udders  should  be  larg-e,  well  proportioned,  balanced,  extended  far 
forward,  and  high  up  between  the  thighs.  (See  udder  on  left.)  It  should 
be  of  fine  texture,  pliable,  and  the  skin  should  stretch  readily  when  the 
udder  has  been  milked  out.  (See  udder  on  right.) 

and  branching  the  milk  veins  are  and  the  more  extensions  they 
have  that  pass  into  numerous  wells,  the  greater  the  capacity  of 
the  cells  of  the  udder  will  be  for  secreting  milk. 

The  best  cows  of  all  breeds  have  comparatively  large  udders 
with  equally  developed  quarters  extending  well  forward  under- 
neath the  body  and  a good  distance  up  behind  and  between  the 
thighs.  Swinging  or  pendulous  udders  result  from  poor  attach- 
ment. Irregularity  in  the  development  of  the  quarters  is  a criti- 
cism to  be  offered  on  many  udders.  The  first  consideration,  how- 
ever, should  be  size  and  quality.  The  udder  tissues  should  be  fine 
and  plastic  rather  than  fatty  or  coarse  and  hard. 


16 


Wisconsin  Bulletin  335 


FIG.  11. — PROMINENT  UDDER 
VEINS 

A good  circulation  of  blood 
through  the  udder  is  indicated  by 
the  prominent  udder  veins.  Teats  of 
good  size  and  well  placed  make 
hand  and  machine  milking  easier. 

the  milk  organs  and  indicative 
of  their  capacity  for  produc- 
ing milk.  If  this  is  true,  the 
escutcheon  should  be  given  as 
much  importance  as  the  milk 
veins.  Guenon  also  regarded 
the  peculiar  condition  of  spots 
of  hair  noted  at  the  back  side 
of  the  udder  of  some  cows  and 
termed  “thigh  ovals”  as  an 
important  point  to  consider 
in  connection  with  the  es- 
cutcheon. A lack  of  positive 
knowledge,  however,  of  the 
relation  of  these  features  to 
milk  production  prevents  giv- 
ing them  as  much  considera- 
tion as  is  given  to  the  milk 
veins.  A wide  escutcheon  that 
extends  high  at  the  rear  of  the 
quarters  is  considered  most 
desirable,  and  usually  is  al- 
lowed one  or  two  points  on 
the  score  card  for  dairy 
breeds. 


This  condition,  combined 
with  a good  system  of  veins 
underneath  the  body  and  well- 
developed  on  the  udder,  con- 
stitutes well-developed  milk 
organs. 

The  escutcheon,  which  is 
outlined  by  a mark  made  by 
the  difference  in  direction  in 
which  the  hair  runs  at  the  rear 
of  the  thighs  above  the  udder, 
was  thought  by  Guenon,  a 
French  student  of  the  dairy 
cow,  to  be  associated  with  the 
arteries  that  carry  blood  to  the 
udder.  The  escutcheon,  there- 
fore, would  be  associated  with 


FIG.  12.— ESCUTCHEON  AND 
OVALS 

The  escutcheon  is  outlined  by  a 
line  formed  by  the  difference  In  the 
direction  of  which  the  hair  lies 
above  the  udder.  The  thigh  ovals 
when  found  on  the  rear  of  each  hind 
quarter  of  the  udder  are  regarded 
as  indications  of  a large  milk  flow. 


Judging  Dairy  Cattle 


17 


Style  and  Quality 

No  cow  ever  existed  that  could  be  called  perfect  in  all  respects 
when  scored  by  a critical  judge.  Every  animal  will  be  more  or 
less  deficient  in  regard  to  form  and  features  that  are  considered 
in  judging  her  value.  Style  relates  to  symmetry  of  form,  breed 
characteristics  and  the  general  beauty  and  attractiveness  of  the 
cow.  Good  proportions  and  a clean-cut  appearance  of  the  head, 
neck,  shoulders,  body,  hind  quarters,  udder  and  legs,  have  much 
to  do  in  giving  a cow  a well-balanced  and  neat  appearance.  A 
straight  top  line,  including  the  back  and  rump ; a neck  not  set  too 
low  and  free  from  throatiness  and  unnecessary  dewlap;  shoulders 
that  blend  nicely  with  the  body  and  are  free  from  coarseness  and 
undue  prominence  over  the  tops ; and  fineness  of  bones  at  the  hip 
points  and  about  the  tail  and  legs,  are  all  marks  of  good  style.  Too 
much  refinement  that  would  tend  to  make  the  animal  appear  deli- 
cate and  inefficient  would  naturally  detract  from  proper  style. 

Much  of  the  style  of  an  animal  depends  upon  good  quality  of 
the  texture  of  various  parts  of  the  body.  Fineness  and  smooth- 
ness of  the  bone  and  hair,  the  pliable  oily  texture  of  the  hide,  waxy 
appearance  of  the  horns  and  hoof,  brightness  and  alertness  of  the 
eye,  and  a general  healthy  appearance  of  the  animal  are  marks  of 
good  quality. 

Deficiencies  which  detract  from  style  and  quality  are: 

Head  lacking  width  and  dish  of  forehead;  too  long  or  too 
short,  narrow  at  the  muzzle  or  coarse  in  appearance. 

Horns  coarse  and  poorly  set  and  turned. 

Body  too  short  or  lacking  in  depth  with  ribs  too  close,  too 
short,  or  too  straight. 

Back  not  level. 

Hind  quarters  short,  narrow  or  drooping  with  thighs  too 
thickly  fleshed. 

Udder  unbalanced  and  irregular  in  shape,  with  teats  too 
short,  irregular  in  size,  or  improperly  placed. 

Legs  crooked,  out  of  proportion  in  size  of  bone,  apparently 
too  short  or  too  long,  and  set  too  close  or  too  far  apart. 

A tail  set  too  far  forward,  too  heavy  in  bone  and  too  short. 


FIG.  13.— TWO  TYPES  OF'  DAiy  RUMPS 
Rumps  that  droop  and  are  low  at  the  pin  bones  detract  from  the  beauty 
of  the  cow  and  are  usually  accompanied  by  udders  which  tilt  forward. 


FIG.  14— FOUR  TYPES  OF  UNDESIRABLE  t^i^x^ERS 


Udders  deficient  in  the  fore  quarters,  irregular  in  the  size  of  quarters, 
pendulous  in  form  or  funnel  shaped  make  milking-  hard  and  reduce  the 
capacity  for  milk  production. 


Judging  Dairy  Cattle 


19 


FIG.  15.— INFERIOR  TOP  LINES 

A straight,  strong  back  is  most  desirable.  Backs  which  are  not 
straight  detract  from  the  general  appearance  of  the  cow  and  may  indi- 
cate weakness. 


20 


Wisconsin  Bulletin  335 


Judging  by  Records  of  Production 

The  cow  is  very  much  like  a race  horse  when  it  comes  to  judging 
her  ability  to  perform.  Both  must  be  judged  by  their  appearance 
together  with  their  record  of  performance.  The  milk  scale  and 
the  Babcock  tester,  assisted  by  judgment  of  the  eye,  are  the  best 
means  of  selection  in  building  up  a profitable  dairy  herd.  Per- 
sistently following  this  means  of  judging  will  lead  to  the  estab- 
lishment of  a herd  which  is  both  pleasing  to  the  eye  and  capable 
of  a large  and  profitable  production  of  milk  and  butter-fat.  Every 
dairyman  can  afford  to  weigh  the  milk  from  each  cow  at  each 
milking  and  have  a sample  of  the  milk  of  each  cow  tested  once  a 
month.  Results  accurate  enough  for  all  practical  purposes  may 
thus  be  secured. 

Scale  and  Tester  Would  Increase  Profits 

Feed  worth  millions  of  dollars  is  now  being  eaten  by  cows  that 
do  not  pay  their  cost  of  keep.  This  feed  would  be  saved  annually 
or  converted  into  milk,  and  the  value  of  dairy  products  of  the 
state  would  be  greatly  increased  if  the  scale  and  tester  means  of 
judging  were  employed  on  every  dairy  farm. 

The  Advanced  Registry  system,  maintained  by  dairy  cattle  asso- 
ciations, records  the  milk  and  butterfat  production  of  cows  offi- 
cially tested,  and  gives  valuable  aid  in  judging  many  purebred 
dairy  animals  on  the  basis  of  their  ability  to  perform.  Cow-testing 
associations,  directed  by  competent  supervisors,  are  highly  valu- 
able in  helping  dairymen  to  judge  the  production  ability  of  their 
cows. 

The  Pedigree  as  a Basis  For  Judging 

In  buying  dairy  cattle  and  in  selecting  animals  for  breeding  and 
milk  production,  the  Tuture  returns  and  excellence  of  the  herd 
should  be  considered.  Such  judgment  must  be  based  on  a knowl- 
edge of  the  family  or  group  of  ancestors  from  which  the  animals 
descend.  This  frequently  can  only  be  determined  by  pedigrees. 

A pedigree  is  a statement  showing  the  ancestors  of  a given  ani- 
mal for  two  or  more  generations.  Its  value  as  the  basis  for  judg- 
ing lies  in  the  fundamental  law  that  “like  tends  to  produce  like.” 
Where  the  ancestors  of  a given  animal  or  group  of  animals  are  uni- 
formly good,  it  is  reasonably  sure  that  individual  or  herd  ex- 


Judging  Dairy  Cattle 


21 


cellence  and  profitable  returns  for  the  future  will  be  sustained. 
Dairymen  will  find  it  profitable  to  take  pedigrees  into  considera- 
tion, together  with  individuality  and  performance  in  their  efforts 
to  make  herd  improvement. 

What  Constitutes  a Good  Pedigree 

Excellent  and  uniform  character  of  ancestors,  more  especially 
the  immediate  ones. 

The  absence  of  inferior  or  mediocre  ancestors. 

Lines  of  ancestry  showing  meritorious  families  of  the  breed. 

Accompanying  statements  of  facts  regarding  records  of  per- 
formance, show  yard  winnings,  direct  offspring  of  meritorious 
character,  and  bona  fide  sale  values. 

Pedigrees  Must  be  True 

The  writer  of  a pedigree  should  be  a responsible  person  and 
there  should  be  every  reason  to  believe  that  all  statements  are 
authentic.  The  so-called  “padded  pedigree,”  where  statements  in 
support  of  the  ancestors  of  a given  animal  are  far-fetched  and 
only  distantly  applicable,  is  of  little  value  to  a judge  and  fre- 
quently misleading  to  the  novice  and  to  the  public.  The  two 
pedigrees  presented  illustrate  the  contrast  betw  een  a good  and 
a misleading  pedigree. 


22 


Wisconsin  Bulletin  335 


Sir  Pietertje  Ormsby 
Mercedes  37th, 
110160. 

Born  Dec.  27,  1912. 
Sire  of:  18  A.  R.  O. 
daughters,  2 above  30 
lbs.,  10  others  above 
20  lbs. 

Ponder osa  Grace  Piet- 
ertje Mercedes  3 yrs. 
Buttf3r  in  365  days, 
1072.60  lbs.,  milk  23,- 
360.00  lbs. 

Greatest  proven  son  of 
Sir  Pietertje  Ormsby 
Mercedes. 


Good  Pedigree 


f 

Sir  Pietertje  Ormsby 
Mercedes,  44931. 

Sire  of:  71  A.  R.  O. 
daughters,  2 with 
over  40  lbs;  11  others 
above  30  lbs.,  35  oth- 
ers above  20  lbs. 

12  above  1000  lbs. 
butter,  semi-otScial 
in  365  days,  1 at 
4 yrs.  1389.45  lbs.,  1 
at  4 yrs.  1323.36  lbs., 
2 others  above 
1200.00  lbs. 


Spring  Brook  Bess 
Burke  2d,  131387. 
Butter  365  days, 
1290.94  lbs.  milk  24,- 
918.10  lbs.,  butter  7 
days  38.231  lbs.,  milk 
792.301  lbs. 

2 other  semi-official 
records  above  1000 
lbs.  of  butter  and  21,- 
000  lbs.  of  milk. 

Has  2 A.  R.  O.  daugh- 
ters, 1 with  40.74  lbs. 
in  7 days,  1043.65  lbs. 
in  365  days. 

I 


Jack  Mercedes,  35077. 

6 A.  R.  O.  daughters, 
2 with  22  and  30.44 
lbs. 

2 A.  R.  O.  sons. 


Pietertje  Maid  Orms- 
by, 78051. 

Butter  7 days,  35.56 
lbs.,  milk  535.40  lbs., 
butter  30  days,  145.66 
lbs.,  butter  365  days, 
759.13  lbs.,  milk  16,- 
531.80  lbs. 

2 A.  R.  O.  daughters,  1 
with  30.75  in  7 days, 
1255.62  in  365  days,  3 
A.  R.  O.  sons. 


Sir  Johanna  Canary 
DeKol,  44034. 

18  A.  R.  O.  daughters, 
4 with  over  30  lbs.,  6 
others  with  over  20 
lbs.  2 A.  R.  O.  sons. 


Spring  Brook  Bess 
Burke,  98734. 

Butter  365  days 
1094.16  lbs.,  milk  25,- 
227.10  lbs..  Butter  7 
days  34.81  lbs.,  milk 
630.80  lbs. 

Average  for  3 A.  R.  O. 
records  31.95  lbs.,  3 
yearly  records  839.75 
lbs. 


I 


Judging  Dairy  Cattle 
Misleading  Pedigree 


23 


Colantha  Oakland  DeKol  Clyde 
H.  B.,  149311. 

Wt.  2000,  born  April  18,  1914. 

A son  of  Dutchland  Colantha 
Belle  Boy  and  a well-bred 
dam. 

His  sire  combines  in  the  clos- 
est degree  the  blood  of  the 
two  great  century  sires  Co- 
lantha Johanna  Lad  and  Hen- 
gerveld  DeKol,  who  together 
have  twenty-two  30-lb.  daugh- 
ters and  fifty-six  30  to  37-lb. 
grand-daughters. 


Dutchland  Colantha  Belle  Boy,  70156 
Rik  Friesland  Queen  4Y.  28.57 

Junette  Careme  Johanna 

2d  SVzY.  28.20 

Abbekerk  Lady  Colantha  3Y.  27.24 

Little  Goldie  of  Wayside  3Y.  24.78 

Two  sons  with  A.  R.  O.  daughters. 

Records  of  his  dam  and  sire’s  dam: 


Ave. 

Butter  7 days  31.55 

Half-brother  to  sire  of  Lorna/ 

D.  Col.  I 35.00 

Lakeview  Dutch.  Artis  3l^  Y.  34.66 

Col.  Gladi  Parana  / 31.72 

Princess  Aag.  Inka  3^4  Y.  ) 31.68 

Jenny  Linn  Col.  4Y.  j 30.95 
Butter  30  days  j 122.51 


Ida  Oakland  DeKol  Clyde,  202462. 

Her  sire  is  a half-bro;.her 

to  the 

dam  of: 

Urma  Burke  6 Y. 

35.21 

Ave.  per  cent  Fat  5.26,  Milk 

535.20 

Butter  7 days  5 Y. 

30.24 

Ave.  per  cent  Fat  5.46,  Milk 

443.10 

Butter  7 days  4 Y. 

26.65 

Butter  7 days  3 Y. 

24.90 

Grace  Segis  DeKol  Boon 

41/2  Y. 

31.65 

Urmagrace 

31.26 

Butter  30  days 

125.95 

and  to  the  sire  of  Lotta  Clyde 

7 D.  7 Y. 

31.33 

24 


Wisconsin  Bulletin  335 


How  TO  Judge  a Pedigree 

Considerable  knowledge  of  individual  animals  and  of  families 
representing  the  respective  breeds  is  necessary  to  enable  one  to 
judge  on  the  basis  of  pedigree.  The  pedigree  is  of  most  value 
only  in  the  hands  of  those  familiar  with  the  character  and  per- 
formance of  the  animals  named.  The  experiences  and  knowl- 
edge of  reliable  men  who  have  successfully  engaged  in  the  breed- 
ing and  building  of  herds  is  invaluable  and  sTiould  always  be 
sought  by  younger  men,  who  are  naturally  beginners.  Concen- 
tration of  interest  on  a given  breed,  and  better  still  on  a few  of 
the  families  of  a breed,  is  highly  essential  to  success  in  acquiring 
a worAring  knowledge  of  pedigrees.  After  one  has  had  the  experi- 
ence of  breeding  several  generations  of  animals  in  a given  herd 
and  has  taken  advantage  of  the  opportunity  to  study  and  make 
many  observations,  it  is  natural  to  rely  on  the  pedigree  as  one  of 
the  important  means  of  judging.  The  following  suggestions  are 
offered  o:n  how  to  acquire  a knowledge  of  pedigrees. 

Study  breed  literature  and  learn  to  know  the  leading  families 
and  the  most  prominent  individual  animals  of  a breed. 

Become  acquainted  with  men  most  prominent  in  promoting  the 
affairs  of  a breed. 

Visit  fellow  breeders,  sales,  and  shows. 

Keep  posted  on  facts  relative  to  your  herd  development  and 
improvement. 

In  herd  development,  have  animals  of  one  family  predominate 
with  which  you  are  thoroughly  familiar. 

JUDGING  THE  DAIRY  BULL 

The  dairy  bull,  like  the  dairy  cow,  offers  great  opportunity  for 
the  exercise  of  judgment.  A knowledge  and  consideration  of 
the  parts  shown  in  Figure  16  are  necessary  for  judging  and  valu- 
ing the  bull.  As  an  individual,  the  dairy  bull  should  be  typical  of 
his  breed  and  show  feed  capacity,  dairy  temperament,  constitution 
and  vigor,  style  and  quality,  similar  to  the  cow.  A masculine 
character  indicated  by  greater  size  for  his  age,  greater  strength 
and  vigor,  a stronger  neck  well-crested  at  full  age,  heavier  and 
more  prominent  shoulders  and  forequarters,  together  with  only 
rudimentary  teats  and  a fairly  discernible  mammary  vein  system, 
are  the  characteristic  differences  one  would  note  in  judging  the 


SHOULDERS  COMPARATIVELY^  SMOOTH 


Judging  Dairy  Cattle 


25 


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FIG.  16.— A DAIRY  BULL.  SHOULD  BE  TYPICAL  OP  HIS  BREED 
He  should  have  good  size  for  his  age  and  show  feed  capacity,  dairy  temperament,  quality,  masculinity,  vigor  and  lines 
indicating  style.  His  prepotency  and  milk  production  ability  must  be  shown  in  his  daughters. 


26 


Wisconsin  Bulletin  335 


individuality  of  a bull  and  that  of  a cow.  Particular  attention 
should  be  given  to  a well  balanced  conformation  and  blending  of 
parts,  a soft  pliable  hide  with  oily  secretions  and  a fine,  velvet- 
like coat  of  hair.  Considering  these  together  with  the  parts 
defined  in  Figure  16  gives  a basis  for  judging  a bull’s  indi- 
viduality. 

Judging  the  Bull  as  a Sire 

The  dairy  sire  is  of  more  importance  than  any  other  animal  in 
the  herd  because  of  the  great  influence  he  exerts  on  the  breeding 
and  building  of  the  herd.  There  is  much  truth  in  the  statement 
that  “The  sire 'is  more  than  half  the  herd.”  He  is  the  more 
valuable  half,  however,  only  when  his  daughters  are  more  satis- 
factory individuals  and  producers  than  are  their  mothers.  It  is 
highly  desirable,  therefore,  to  judge  the  dairy  sire  on  the  broadest 
possible  basis.  Individuality  and  pedigrees  indicating  purity  and 
the  best  of  breeding  should  both  be  given  due  consideration  in 
judging.  In  the  final  analysis,  much  dependence  may  be  placed 
on  the  value  of  the  daughters  of  a bull — providing  he  has  reached 
the  age  and  maturity  to  have  a number  of  them — in  determining 
whether  or  not  he  is  worthy  of  further  use  as  a sire.  A proven 
sire  of  this  character  is  of  great  value. 

Use  Only  Bred-for-Production  Sire 

A full  consideration  of  a bull’s  pedigree  with  reference  to  his 
dam,  granddams  and  great-granddams,  and  the  milk  and  butter- 
fat  production  records  of  the  daughters  of  his  sire,  grandsires 
and  great-grandsires  indicates  to  what  extent  a bull  is  “bred-for- 
production.”  A good  pedigree  is  one  of  the  essentials  for  judg- 
ing the  true  value  of  a bull.  Without  a good  pedigree  there  are 
chances  for  disappointment  sooner  or  later  in  the  development  of 
a herd,  due  to  the  inheritance  of  weak  characters  that  may  have 
been  common  to  animals  in  immediate  or  remote  generations  6f 
ancestors. 

Preserve  the  Proven  Sires 

The  most  valuable  sires  are  good  individuals — at  least  they  are 
without  serious  objectionable  features.  They  have  good  pedi- 
grees indicating  “bred-for-production”  qualities;  and  their  pre- 
potency, or  ability  to  produce,  is  marked.  The  daughters  of  a 
valuable  sire  are  uniformly  desirable  and  better  than  their  dams — 


Judging  Dairy  Cattle 


27 


or  anyhow  as  good  as  an  excellent  lot  of  dams.  Sires  having 
these  qualities  should  be  continued  in  service  to  the  fullest  extent. 
Such  excellence,  prepotency  and  high  value  on  the  part  of  sires 
are  rare  qualities.  In  many  instances  they  are  not  appreciated  to 
the  extent  that  men  will  seek  to  locate  sires  having  these  traits. 
Many  sires  are  sold  to  the  butcher  before  there  is  opportunity 
to  judge  fully  their  merits.  Too  much  emphasis  cannot  be  placed 
on  the  importance  of  exercising  the  best  and  most  complete  judg- 
ment possible  in  the  selection  of  bulls  for  herd  sires  and  on  pre- 
serving and  using  proven  sires  to  the  fullest  extent. 

JUDGING  AS  AN  ART 

Judging  dairy  cattle  in  its  relationship  to  the  dairy  industry 
may  be  regarded  as  a useful  art.  The  careful  dairyman  who  is 
anxious  to  build  up  the  best  possible  herd  will  find  it  advantageous 
to  study  carefully  the  art  of  judging  on  the  basis  of  individuality, 
pedigree  and  performance  of  cattle. 

Judging  in  the  Show  Ring 

Show  yard  judging  is  confined  to  making  awards  on  the  basis 
of  individuality  and  beauty  of  form  as  appreciated  by  the  eye  of 
the  expert  judge.  A keen  eye  is  needed  for  judging  and  is  a 
necessity  for  the  highest  degree  of  success  in  stock  breeding  for 
“Beauty  is  bought  by  judgment  of  the  eye.”  Show  yard  awards 
may  not  necessarily  mean  greatest  production  or  “bred-for-pro- 
duction”  individuals.  There  is  no  reason,  however,  why  show 
yard  animals  cannot  be  a combination  of  beauty,  choicest  breeding, 
and  high  productive  capacity.  Such  animals  are  becoming  more 
common,  and  with  such  a combination  of  excellence  are  the  most 
valuable  class  of  animals  to  be  found. 

Becoming  a Show  Yard  Judge 

One  may  learn  a great  deal  and  acquire  much  of  the  art  of 
judging  from  books  on  the  subject  and  by  observing  the  work  of 
expert  judges  whenever  there  is  opportunity  to  do  so.  The 
best  judges,  however,  are  men  who  have  owned  or  managed  a 
first-class  dairy  herd,  and  who  have  made  a careful  study  of  judg- 
ing in  the  show  ring.  Making  careful  and  accurate  observations 
and  exercising  judgment  based  on  the  best  standards  of  excellence 
will  assist  more  than  any  other  thing  in  becoming  an  expert  judge 


28 


Wisconsin  Bulletin  335 


of  livestock.  One  should  take  advantage  of  every  opportunity 
to  observe  the  work  of  expert  judges  and  to  take  part  in  scoring 
and  judging  exercises  whenever  possible. 

Score  Cards  or  Scale  of  Points 

The  dairy  score  card  or  scale  of  points  is  an  enumeration  of  all 
parts  of  the  cow,  arranged  in  given  order,  with  a statement  of  the 
requirements  and  the  number  of  points  for  a perfect  score  of 
each  part.  The  sum  of  the  points  for  all  parts  totals  100.  This 
arrangement  is  termed,  “A  scale  of  points”  and  is  the  standard  of 
excellence  by  which  the  individuality  of  the  cow  with  reference  to 
her  form  and  body  characteristics  may  be  judged.  Each  national 
dairy  cattle  breed  association  has  a scale  of  points  for  its  particu- 
lar breed.  It  is  well  for  the  judge  to  have  in  mind  the  scale  of 
points  for  the  breed  on  which  he  is  to  pass  judgment.  Otherwise 
he  may  err  seriously. 

On  account  of  the  great  amount  of  time  required  to  go  through 
the  mechanical  operation  of  scoring  a large  number  of  animals, 
the  score  card  system  of  judging  is  not  practiced  at  shows  or  in 
buying  cows.  The  primary  object  of  the  scale  of  points  is  to 
systematically  train  the  mind  to  give  consideration  and  weight  to 
each  part  of  the  animal  in  formulating  a judgment.  Score  cards 
are  furnished  by  dairy  cattle  breeders’  associations  and  it  is  a 
splendid  thing  for  local  associations  of  dairymen  and  students  of 
judging  to  have  scoring  exercises. 

How  TO  Conduct  a Scoring  Exercise 

Every  community  interested  in  the  improvement  of  its  dairy 
cattle  might  have  one  or  more  meetings  each  year  for  score  card 
practice.  Here  are  a few  general  rules : Choose  someone  with  ex- 
perience and  a knowledge  of  correct  dairy  form  for  leader  and 
demonstrator ; have  a sufficient  number  of  animals  to  avoid  having 
too  many  men  crowd  about  and  score  the  same  one;  have  the 
animals  stand  at  ease  on  a level  floor  or  piece  of  ground  provided 
with  good  light ; inspect  the  cow  from  all  directions  at  a distance 
of  10  to  16  feet  noting  carefully  her  size,  form,  quality  and  alert- 
ness, (too  close  contact  with  the  animal  often  leads  a judge  to 
be  deceived)  ; note  each  point  in  the  order  it  is  named  on  the  score 
card ; use  the  hand  only  to  determine  the  quality  of  the  hair  and 
hide,  the  secretion  of  the  skin,  the  openness  of  the  back,  distance 


Judging  Dairy  Cattle 


29 


apart  of  the  ribs,  the  condition  of  the  mammary  veins  and  milk 
wells,  and  the  quality  of  the  udder. 

The  following  rules  may  be  employed  to  determine  the  extent 
to  which  any  part  should  be  cut.  The  cut  for  a deficiency  never 
exceeds  half  of  the  total  number  of  points  allowed  for  perfection 
and  is  never  less  than  .25  of  one  point.  For  example,  the  face  is 
allowed  5 points  for  perfection  and  however  deficient  is  never 
cut  more  than  2.5  nor  less  than  .25  if  deficient  in  the  least.  One’s 
judgment  must  decide  the  amount  of  discount  between  these 
limits.  No  cut  is  made  where  no  deficiency  is  noted.  When  all 
have  completed  their  scores  of  the  animal  or  group  of  animals, 
the  leader  or  expert  should  read  his  score  and  call  for  compari- 
sons and  discussions  on  all  parts  of  the  animal  to  help  everyone  to 
arrive  so  far  as  possible  at  a proper  Judgment. 

The  scale  of  points  shown  on  page  31  is  used  more  especially 
in  teaching  elementary  stock  judging  at  the  University  of  Wis- 
consin. It  teaches  the  essential  features  and  the  structural  re- 
quirements of  the  dairy  cow.  It  applies  to  all  dairy  cows  without 
reference  to  breed,  and  will  be  valuable  to  anyone  interested  in  the 
selection  and  judging  of  cows,  who  is  not  familiar  with  what  con- 
stitutes dairy  types  and  the  essential  features  of  the  dairy  cow. 

A scale  of  points  for  each  dairy  breed  is  also  given  on  pages 
32  to  43.  These  have  been  prepared  by  the  respective  breeders’ 
associations  and  apply  only  to  the  breed  of  cattle  for  which  each 
was  prepared.  They  teach  the  size,  color  markings  and  peculi- 
arities of  form  of  the  different  breeds,  as  well  as  the  essential  fea- 
tures of  a dairy  cow.  The  breeder  and  judge  of  dairy  cattle 
should  thoroughly  familiarize  himself  with  the  scale  of  points  for 
the  particular  breed  or  breeds  he  may  have  occasion  to  judge. 

Judging  Exercises  and  Contests 

When  one  becomes  familiar  with  all  the  parts  and  essential 
features  of  the  dairy  cow,  competitive  judging  or  placing  a group 
of  animals  in  the  order  of  their  merit  will  be  interesting  and 
helpful  in  acquiring  the  art  of  judging.  Judging  exercises  and 
contests  can  be  held  at  meetings  of  cattle  breeders’  associations, 
county  and  state  fairs,  farmers’  clubs,  boys’  clubs  and  various 
other  meetings.  Officials  of  local  breed  associations  and  fairs, 
county  agricultural  representatives,  high  school  teachers  of  agri- 


30 


Wisconsin  Bulletin  335 


culture,  leaders  of  boys’  clubs  and  anyone  else  interested  in  the 
bettering  of  rural  conditions  can  organize  and  hold  judging 
contests. 

A judging  card  is  very  helpful  in  placing  competitive  classes  of 
animals.  The  card  for  dairy  cattle  shown  below  clearly  indicates 
how  one  who  has  become  familiar  with  essential  features  of  dairy 
animals  may  proceed  to  judge  and  place  four  animals  of  a given 
class  and  feel  that  no  important  considerations  have  been  over- 
looked. In  referring  to  the  card  and  making  use  of  it,  one  should 
familiarize  himself  with  all  of  the  parts  and  characteristics  of  an 
animal  that  define  feed  capacity,  dairy  temperament  and  the  other 
essential  features,  and  then  rate  the  class  to  be  judged  in  the 
order  that  his  judgment  dictates. 

The  judging  card  is  also  arranged  for  grading  the  student 
or  contestant  as  his  work  in  placing  a class  of  animals  is  checked 
with  that  of  an  expert  judging  committee.  Judging  exercises  and 
contests  will  do  much  to  arouse  an  interest  in  better  classes  of 
farm  animals.  Furthermore,  such  exercises  will  be  the  means  of 
stimulating  the  power  of  observation,  clear  thinking  and  good 
judgment. 

THE  UNIVERSITY  OF  WISCONSIN 
DAIRY  CATTLE  .lUDGING  CARD 

Class Date 

Student No 


Placing 

1st 

2nd 

3rd 

4th 

Student’s 
Grade  * 

Feed  capacity 

Dairy  temperament 

Constitution 

Back  and  rump._  

Milk  organs._ 

Style  and  quality 

Total 

Average 

Final  placing  of  class I I I .'L 


Total  1] 
Student’s  final  grade  |( 


Judging  Dairy  Cattle 


31 


SCALE  OF  POINTS  FOR  DAIRY  CATTLE 


Student ..  Date 

Animal * Animal 


GENERAL  APPEARANCE — A dairy  cow  should  weigh  not  less  than 
800  pounds,  have  large  capacity  for  feed,  a dairy  temperament,  well  de- 
veloped milk  organs,  fine  quality  and  perfect  health,  and  be  capable  of 
a large  production  of  milk  and  butter  fat, 


SCALE  OF  POINTS 

Per- 

fect 

Points  dc.'-^'ent 

Points  defleient 

Student’s 

score 

Cor- 

rceted 

Student’s 

score 

Cor- 

rected 

INDICATION  OF  CAPACITY  FOR 
FEED— 25  POINTS 

Face,  broad  between  the  eyes  and 
long;  muzzle  clean  cut;  mouth 
large;  lips  strong;  lower  jaws  lean 
and  sinewy 

5 

10 

5 

5 

,3 

4 

2 

4 

3 

3 

4 

1 

1 

3 

3 

15 

4 

2 

3 

5 

7 

7 

1 

Body,  wedge  shape  as  viewed  from 
front,  side  and  top;  ribs,  long,  far 
apart  and  well  sprung;  breast  full 
and  wide;  flanks,  deep  and  full 

Back,  straight;  chine,  broad  and 
open;  loin  broad  and  roomy  

Hips  and  thurls,  wide  apart  and  high.. 

INDICATION  OF  DAIRY  TEMPERA- 
MENT—25  POINTS 

Head,  clean  cut  and  fine  in  contour: 
eyes,  prominent,  full  and  bright 

Neck,  thin,  long,  neatly  joined  to 
head  and  shoulders  and  free  from 
throatiness  and  dewlap 

Brisket,  lean  and  light ... 

Shoulders,  lean,  sloping,  nicely  laid 
up  to  body;  points  prominent; 
withers  sharp  _ ..  . . 

Back,  strong,  prominent  to  tail  head 
and  open  jointed 

Hips,  prominent,  sharp  and  level 
with  back  . 

Thighs,  thin  and  incurving 

Tail,  fine  and  tapering._ 

Legs,  straight;  shank  fine 

INDICATION  OF  WELL  DEVELOP- 
ED  MILE  ORGANS— 25  POINTS 

Rump,  long,  wide  and  level;  pelvis 
roomy._ 

Thighs,  wide  apart;  twist,  high  and 
open 

Udder,  large,  pliable,  extending  well 
forward  and  high  up  behind;  quar- 
ters, full,  symmetrical,  evenly 
joined  and  well  hold  up  to  body.... 

Teats,  plumb,  good  size,  symmetrical 
and  well  placed 

INDICATIONS  OF  STRONG  CIR- 
CULATORY SYSTEM, 
HEALTH,  VIGOR  AND 

MILK  FLOW— 25  POINTS 

Eyes,  bright  and  placid 

Nostiils,  large  and  open •.. 

Chest,  roomy 

Skin,  pliable;  hair,  fine  .and  straight; 
secretions,  abundant  in  ear,  on 
body  and  at  end  of  tail  

Veins,  prominent  on  face  and  udder; 
mammary  veins,  large,  long,  crook- 
ed and  branching;  milk  wells  large 
and  numerous 

Escutcheon,  wide  and  extending  high 
up 

Total 

100 

FIG.  17.— THE  NOTED  SCOTCH  BREED 

The  native  home  of  the  Ayrshire  is  southwestern  Scotland.  Cattle  of 
this  breed  were  imported  into  Canada  early  in  the  19th  century  and  into 
the  United  States  in  1822.  The  American  Ayrshire  Breeders’  Association, 
organized  in  1875,  provides  for  the  registration  of  Ayrshire  cattle  bred 
in  the  United  States.  C.  L.  Burlingham,  Brandon,  Vermont,  is  the  pres- 
ent secretary. 

The  Ayrshire  cow,  Garclaugh  May  Mischief  27944,  holds  the  world's 
milk  record  for  this  breed  with  a production  of  25,329  pounds  of  milk 
testing  3.53  per  cent,  and  894.91  pounds  of  butter  fat.  Lily  of  Willow- 
moor  has  the  highest  butter  fat  record  for  the  breed,  with  a production 
of  22,596  pounds  of  milk  testing  4.22  per  cent,  and  955.56  pounds  of  but- 
ter fat. 

Laurie  Lorain  22202  holds  the  best  Wisconsin  record  for  the  breed  with 
a production  of  16,753  pounds  of  milk  testing  4.28  per  cent,  and  717.6 
pounds  of  butter  fat. 


Judging  Dairy  Cattle 


33 


SCALE  OF  POINTS  FOR  AYRSHIRE  COW 


Head 10 

Forehead — Broad  and  clearly  defined 1 

Horn — Wide  set  on  and  inclining  upward 1 

Face — Of  medium  length,  slightly  dished;  clean  cut,  showing 

veins  2 

Muzzle — Broad  and  strong  without  coarseness,  nostrils  large...  1 

Jaws — Wide  at  the  base  and  strong 1 

Eyes — Full  and  bright  with  placid  expression 3 

Ears — Of  medium  size  and  fine,  carried  alert 1 

Neck. — Fine  throughout,  throat  clean,  neatly  joined  to  head  and  shoul- 
ders, of  good  length,  moderately  thin,  nearly  free  from  loose  skin, 
elegant  in  bearing 3 

Fore  Q,naTters  10 

Shoulders — Light,  good  distance  through  from  point  to  point 

but  sharp  at  withers,  smoothly  blending  into  body 2 

Chest — Low,  deep  and  full  between  back  and  forelegs 6 

Brisket — Light  1 

Legs  and  Feet — Legs  straight  and  short,  well  apart,  shanks  fine 
and  smooth,  joints  firm,  feet  of  medium  size,  round,  solid  and 
deep  1 


Body  13 

Back — Short  and  straight,  chine  lean,  sharp  and  open  jointed...  4 

Loin — Broad,  strong  and  level 2 

Ribs — Long,  broad,  wide  apart  and  well  sprung 3 

Abdomen — Capacious,  deep,  firmly  held  up  with  strong  muscular 

development 3 

Flank — Thin  and  arching 1 

Hind  Quarters  11 

Rump — Wide,  level,  long  from  hooks  to  pin  bones,  a reasonable 

pelvic  arch  allowed 3 

Hooks — Wide  apart  and  not  projecting  above  back  nor  unduly 

overlain  with  fat 2 

Pin  Bones — High,  wide  apart 1 

Thighs — Thin,  long  and  wide  apart 2 

Tail — Fine,  long  and  set  on  level  with  back 1 

Legs  and  Feet — Legs  strong,  short,  straight,  when  viewed  from 
behind  and  set  well  apart;  shanks  fine  and  smooth,  joints  firm, 
feet  medium  size,  round,  solid  and  deep 2 


Udder. — Long,  wide,  deep  but  not  pendulous,  nor  fleshy;  firmly  at- 
tached to  the  body,  extending  well  up  behind  and  far  forward;  quar- 
ters even;  sole  nearly  level  and  not  indented  between  teats,  udder 
veins  well  developed  and  plainly  visible 22 

Teats. — Evenly  placed,  distance  apart  from  side  to  side  equal  to  half 
the  breadth  of  udder,  from  back  to  front  equal  to  one-third  the 
length;  length  2^2  to  3V^  inches,  thickness  in  keeping  with  length, 
hanging  perpendicular  and  not  tapering 8 

Mammary  Veins. — Large,  long,  tortuous,  branching  and  entering  large 
orifices  S 

Escutckeon. — Distinctly  defined,  spreading  over  thighs  and  extending 
well  upward  2 

Color. — Red  of  any  shade,  brown,  or  these  with  white;  mahogany  and 
white,  or  white,  each  color  distinctly  defined.  (Brindle  markings 
allowed  but  not  desired.) 2 


Covering  0 

Skin — Medium  thickness,  mellow  and  elastic 3 

Hair — Soft  and  fine 2 

Secretions — Oily,  of  rich  brown  or  yellow  color 1 

Style. — Active,  vigorous,  showing  strong  character,  temperament  in- 
clined to  nervousness  but  docile 4 

Weight. — At  maturity  not  less  than  1,000  pounds 4 

Total  100 


34 


Wisconsin  Bulletin  335 


SCALE  OF  POINTS  FOR  AYRSHIRE  BULL 

Head 16 

Forehead — Broad  and  clearly  defined 2 

Horn — Strong-  at  base,  set  wide  apart  inclining  upward 1 

Face — Of  medium  length,  clean  cut,  showing  facial  veins 2 

Muzzle — Broad  and  strong  without  coarseness 1 

Nostrils — Large  and  open 2 

Jaws — Wide  at  the  base  and  strong 1 

Eyes — Moderately  large,  full  and  bright 3 

Ears — Of  medium  size  and  fine,  carried  alert 1 

Expression — Full  of  vigor,  resolute  and  masculine 3 

Neck. — Of  medium  leng:th,  somewhat  arched,  large  and  strong  in  the 
muscles  on  top,  inclined  to  flatness  on  sides,  enlarging  symmet- 
rically toward  the  shoulders,  throat  clean  and  free  from  loose  skin  10 

Fore  Quarters  • 15 

Shoulders — Strong,  smoothly  blending  into  body  with  good  dis- 
tance through  from  point  to  point  and  fine  on  top 3 

Chest — Low,  deep  and  full  between  back  and  forelegs 8 

Brisket — Deep,  not  too  prominent  and  with  very  little  dewlap..  2 
Legs  and  Feet — Legs  well  apart,  straight  and  short,  shanks  fine 
and  smooth,  joints  firm,  feet  of  medium  size,  round,  solid  and 
deep  : 2 

Body  18 

Back — Short  and  straight,  chine  strongly  developed  and  open 

jointed  5 

Loin — Broad,  strong  and  level 4 

Ribs — Long,  broad,  strong,  well  sprung  and  wide  apart 4 

Abdomen — Large  and  deep,  trimly  held  up  with  muscular  de- 
velopment   4 

Plank — Thin  and  arching 1 

Hind  Quarters  16 

Rump — Level,  long  from  hooks  to  pin  bones ; . . . 5 

Hooks — Medium  distance  apart,  proportionately  narrower  than 

in  female,  not  rising  above  the  level  of  the  back 2 

Pin  Bones — High,  wide  apart 2 

Thighs — Thin,  long  and  wide  apart 4 

Tail — Fine,  long  and  set  on  level  with  back , . 1 

Legs  and  Feet — Legs  straight,  set  well  apart,  shanks  fine  and 
smooth,  feet  medium  size,  round,  solid  and  deep,  not  cross  in 
walking 2 

Scrotum. — Well  developed  and  strongly  carried 3 

Rudimentaries,  Veins,  Etc. — Teats  of  uniform  size,  squarely  placed, 
wide  apart  and  free  from  scrotum;  veins  long,  large,  tortuous  with 
extensions  entering  large  orifices,  escutcheon  pronounced  and  cov- 
ering a large  surface 4 

Color. — Red  of  any  shade,  brown,  or  these  with  white;  mahogany  and 
white,  or  white,  each  color  distinctly  defined 3 

Covering  6 

Skin — Medium  thickness,  mellow  and  elastic 3 

Hair — Soft  and  fine 2 

Secretions — Oily,  of  rich  brown  or  yellow  color 1 

Style. — Active,  vigorous,  showing  strong  masculine  character,  tem- 
perament inclined  to  nervousness  but  not  irritable  or  vicious 5 

Weight. — At  maturity  not  less  than  1,500  pounds 4 

Total 100 


Judging  Dairy  Cattle 


35 


SCALE  OF  POINTS  FOR  BROWN  SWISS  COWS  AND  HEIFERS 

Head,  medium  size  and  rather  long- 2 

Face,  dished,  narro-w  bet-ween  horns  and  -wide  bet-ween  eyes 2 

Ears,  large,  fringed  inside  with  light  colored  hair,  skin  inside  of  ear 

a deep  orange  color 2 

Nose,  black,  large  and  square  with  mouth  surrounded  by  mealy  col- 
ored band,  tongue  black 2 

Eyes,  moderately  large,  full  and  bright 2 

Horns,  short,  regularly  set  with  black  tips 2 

Neck,  straight,  throat  clean,  neatly  joined  to  head,  shoulders  of  good 

length,  moderately  thin  at  the  withers 4 

Chest,  low,  deep  and  full  between  and  back  of  fore  legs 6 

Back,  level  to  setting  of  tail  and  broad  across  the  loin 6 

Ribs,  long  and  broad,  wide  apart  and  well  sprung  from  thin,  arching 

flanks  3 

Abdomen,  large  and  deep 6 

Hips  wide  apart,  rump  long  and  broad 4 

Thighs,  wide,  quarters  not  thin 4 

Legs,  short  and  straight  with  good  hoofs 2 

Tail,  slender,  well  set  on,  with  good  switch 2 

Hide  of  medium  thickness,  mellow  and  elastic 3 

Color,  shades  from  dark  to  light  brown,  at  some  seasons  of  the  year 
grey;  white  splashes  near  udder  not  objectionable,  light  stripe  along 
back.  White  splashes  on  body  or  sides  objectionable.  Hair  between 

horns  usually  lighter  shade  than  body 4 

Fore  udder,  wide,  deep,  well  rounded  but  not  pendulous,  nor  fleshy, 

extending  far  forward  on  the  abdomen 12 

Rear  udder,  wide,  deep,  but  not  pendulous,  nor  fleshy,  extending  well 

up  behind  12 

Teats,  rather  large,  set  well  apart  and  hanging  straight 8 

Milk,  veins  large,  long,  tortuous,  elastic  and  entering  good  wells 6 

Disposition  quiet  2 

Size,  evidence  of  constitution,  and  stamina 5 

100 

SCALE  OF  POINTS  FOR  BROWN  SWISS  BULL 

Head,  same  as  cow 2 

Face,  same  as  cow 2 

Expression,  full  of  vigor,  resolution  and  masculinity 3 

Ears,  same  as  cow 2 

Nose,  same  as  cow 2 

Eyes,  same  as  cow 2 

Horns,  same  as  cow 2 

Neck,  of  medium  length,  somewhat  arched,  large  and  strong  in 
muscles  on  top,  sloping  symmetrically  to  shoulders.  Shoulders 

large  and  strong,  smoothly  blending  into  body 10 

Chest,  same  as  cow 10 

Back,  same  as  cow 10 

Ribs  and  abdomen,  same  as  cow 10 

Hips,  same  as  cow 6 

Thighs,  same  as  cow 6 

Legs,  same  as  cow 2 

Tail,  same  as  cow 2 

Hide,  same  as  cow 3 

Color,  same  as  cow.. 4 

Scrotum  well  developed  and  strongly  carried 3 

Rudimentary  teats,  squarely  placed  wide  apart  and  free  from  the 

scrotum  6 

Milk  veins,  same  as  cow 6 

Disposition  quiet  3 

Size,  evidence  of  constitution  and  stamina 4 

100 

Dark,  smoky  skins  very  objectionable. 


36 


Wisconsin  Bulletin  335 


FIG.  18.— ORIGINALLY  FROM  SWITZERLAND 

Brown  Swiss  cattle  were  first  imported  into  America  from  Switzerland, 
their  native  home,  in  1869.  The  Brown  Swiss  Cattle  Breeders’  Associa- 
tion of  America  was  organized  in  1880  and  promotes  the  interests  of  the 
breed  in  this  country.  Ira  Inman,  Beloit,  Wisconsin,  is  the  present  sec- 
retary. 

College  Bravura  2d  2577  holds  the  world’s  record  for  this  breed  with 
19,460.6  pounds  of  milk  testing  4.10  per  cent,  and  798.16  pounds  of  butter 
fat.  Flora  Duwire  4105,  highest  production  Wisconsin  cow  of  this  breed, 
made  16,538.1  pounds  of  milk  testing  3.193  per  cent,  and  649.42  pounds  of 
butter  fat. 


Judging  Dairy  Cattle 


37 


SCALE  OF  POINTS  FOR  GUERNSEY  COW 

Head. — Clean  cut,  lean  face,  wide  mouth  and  muzzle  with  open  nos- 
trils, full  bright  eye  with  gentle  expression.  F'orehead  long,  broad 


between  the  eyes  and  dishing 6 

Horns. — Small  at  base,  medium  length,  not  too  spreading 1 

Neck. — Long  and  thin;  clean  throat 2 

Withers. — Chine  rising  above  shoulder  blades,  that  are  moderately 
thick  and  not  coarse S 

Back. — Straight  from  withers  to  hips 8 

Hips. — Wide  apart,  not  too  prominent 2 

Rump. — Long,  continuing  with  level  of  the  back,  also  level  between 
hip  bones  and  pin  bones 5 

Thurls. — Wide  apart  and  high 2 

Chest. — Wide,  and  deep  at  heart,  w.ith  least  depression  possible  back 
of  the  shoulders  *. 4 

Body. — Deep  and  long,  with  well-sprung  ribs  which  are  wide  apart. 
Broad  loin.  Thin  arching  flank 10 

Thighs. — Thin,  incurving  seen  from  side,  and  wide  apart  from  rear..  2 

Legs. — Comparatively  short,  clean,  wide  apart  and  nearly  straight 
when  viewed  from  behind,  squarely  set  under  body 2 

Hide. — Loose  and  pliable,  and  not  thick,  with  oily  feeling 3 

Tail. — Neat  and  firm  setting  on,  long,  good  switch 1 

Udder 18 

Veins  prominent  2 

Attachment  to  body  long  and  wide 2 

•Extending  well  forward 5 

Level  and  well  up  behind 4 

Teats  of  good  even  size,  well  apart  and  squarely  placed 6 

Milk  Veins. — Long,  crooked,  branching  and  prominent,  with  large, 
deep  wells  4 


Secretions  Indicating  Color  of  Product. — Indicated  by  depth  of  yellow, 
inclining  toward  orange  in  the  pigment  secretion  in  the  skin,  on 
the  body  generally,  and  especially  discernible  in  the  ear,  at  the  end 
of  bone  of  tail,  around  the  eye,  on  the  udder  and  teats  and  at  the 


base  of  horns.  Hoofs  and  horns  amber  colored 20 

Color  Markings. — A shade  of  fawn  with  white  markings 2 

Size. — Mature  cows  about  1100  pounds  in  milking  condition 6 


100 


SCALE  OF  POINTS  FOR  GUERNSEY  BULL 

Head. — Clean  cut,  lean  face,  wide  mouth  and  muzzle,  with  open  nos- 
trils, and  full  bright  musculine  eye.  Broad  between  the  eyes  and 
dishing  8 

Horns. — Small  at  base,  medium  length,  not  too  spreading 1 

Neck.— Long  masculine  neck  with  strong  crest  and  clean  throat 4 

Withers. — Chine  rising  above  shoulder  blades,  that  are  moderately 
thick  and  not  coarse S 

Back. — Straight  from  withers  to  hips 8 

Hips. — Wide  apart,  not  too  prominent 2 

Rump. — Long,  continuing  with  level  of  the  back,  also  level  between 
hip  bones  and  pin  bones 6 

Thurls. — Wide  apart  and  high 2 

Chest. — Wide  and  deep  at  heart,  least  depression  possible  back  of 
shoulders  6 

Body. — Deep  and  long,  with  well-sprung  ribs  which  are  wide  apart. 
Thin  arching  flank 10 

Thighs. — Thin,  fncurving  seen  from  side,  and  wide  apart  from  rear..  2 

Legs. — Comparatively  short,  clean,  wide  apart  and  nearly  straight 
when  viewed  from  behind,  squarely  set  under  body 2 


38 


Wisconsin  Bulletin  335 


FIG.  19.— ONE  OF  THE  CHANNEL  ISLAND  BREEDS 

Guernseys  have  their  origin  in  the  Islands  of  Guernsey  and  Alderney, 
off  the  coast  of  France  in  the  English  Channel.  They  were  imported 
into  America  as  early  as  1818,  but  not  until  1893  did  wide  public  interest 
in  this  breed  develop.  The  American  Guernsey  Cattle  Club  was  organ- 
ized in  1877.  William  H.  Caldwell,  Peterboro,  New  Hampshire,  is  the 
present  secretary. 

Murne  Cowan  19597  holds  the  world’s  milk  record  for  this  bieed  with 
a production  of  24,008  pounds  of  milk  testing  4.57  per  cent,  and  1,098.18 
pounds  of  butter  fat.  Countess  Prue  43785  is  the  highest  record  Guern- 
sey in  butter  fat  production.  Her  record  is  18,626.9  pounds  of  milk  and 
1,103.28  pounds  of  butter  fat. 

Yeksa’s  Tops  of  Gold’s  Fannie  22362  is  the  highest  production  Wis- 
consin cow  of  the  breed,  with  a record  of  19,794.9  pounds  of  milk  test- 
ing 4.64,  and  981.53  pounds  of  butter  fat. 


Judging  Dairy  Cattle 


39 


Hide. — Loose  and  pliable,  and  not  thick,  with  oily  feeling 5 

Tail. — Neat  and  firm  setting  on,  long,  good  switch 1 

Rudimentary  Teats. — Teats  wide  apart  and  squarely  placed 3 

Milk  Veins. — Long,  crooked,  branching  and  prominent,  with  large, 
deep  wells  5 

Secretions  Indicating  Color  of  Product. — Indicated  by  depth  of  yellow, 
inclining  toward  orange,  of  the  pigment  secretion  of  the  skin  on 
the  body  generally  and  especially  discernible  in  the  ear,  at  the  end 
of  bone  of  tail,  around  the  eye,  on  the  scrotum,  and  inside  of  thighs, 
and  at  base  of  horn.  Hoofs  and  horns  amber  colored 20 

Color  Markings. — A shade  of  fawn  with  white  markings 5 

Size. — Mature  bulls  about  1,600  pounds 7 


100 


40 


Wisconsin  Bulletin  335 


FIG.  20.— FIRST  BRED  TO  MEET  FRIESLAND’S  NEEDS 

The  native  home  of  the  Holstein-Friesian  cattle  is  in  North  Holland. 
Their  introduction  into  America  dates  back  to  the  17th  century.  The 
Holstein-Friesian  Association  of  America  was  organized  to  promote  the 
breed  in  1885.  F.  L.  Houghton,  Brattleboro,  Vermont,  is  the  present  sec- 
retary. M.  H.  Gardner,  Delavan,  Wisconsin,  supervises  the  registration 
of  Advanced  Registry  animals. 

The  Holstein-Friesian  cow,  Segis  Pietertje  Prospect  221846,  holds  the 
world’s  milk  record  with  a production  of  37,381.4  pounds  of  milk  testing 
3.10  per  cent,  and  1,158.95  pounds  of  butter  fat.  Bella  Pontiac  46321  C. 
H.  B.  of  this  breed  holds  the  world’s  butter  fat  record  with  a production 
of  27,017.0  pounds  of  milk  testing  4.66  per  cent,  and  1,258.40  pounds  of 
butter  fat. 

Champion  Dora  Korndyke  134002  holds  the  Wisconsin  record  for  the 
breed  with  a production  of  29,395.7  pounds  of  milk  testing  3.58  per  cent, 
and  1,052.75  pounds  of  buttei-  fat. 


Judging  Dairy  Cattle 


41 


SCALE  OF  POINTS  FOR  HOLSTEIN-FRIESIAN  COW 

Head. — Decidedly  feminine  in  appearance;  fine  in  contour 2 

Forehead. — Broad  between  the  eyes;  dishing 2 

Pace. — Of  medium  length;  clean  and  trim,  especially  under  the  eyes: 

showing  facial  veins;  the  bridge  of  the  nose  straight 2 

Muzzle. — Broad,  with  strong  lips 1 

Ears. — Of  medium  size;  of  fine  texture;  the  hair  plentiful  and  soft;  the 

secretions  oily  and  abundant 1 

Eyes. — Large;  full;  mild;  bright 2 

Horns. — Small;  tapering  finely  towards  the  tips;  set  moderately  nar- 
row at  base;  oval;  inclining  forward;  well  bent  inward;  of  fine  tex- 
ture; in  appearance  waxy 1 

Neck. — Long;  fine  and  clean  at  juncture  with  the  head;  free  from  dew- 
lap; evenly  and  smoothly  joined  to  shoulders 4 

Shoulders. — Slightly  lower  than  the  hips;  fine  and  even  over  tops; 

moderately  broad  and  full  at  sides 3 

Chest. — Of  moderate  depth  and  lowness:  smooth  and  moderately  full 

in  brisket;  full  in  the  foreflanks  (or  through  at  the  heart) 6 

Crops. — Moderately  full  2 

Chine. — Straight,  strong;  broadly  developed,  with  open  vertebrae..,.  6 
Barrel. — Long;  of  wedge  shape;  well  rounded;  with  a large  abdomen, 
trimly  held  up.  (In  judging  the  last  item  age  must  be  considered.)  7 
Loin  and  Hips. — Broad;  level  or  nearly  level  between  the  hookbones; 
level  and  strong  laterally;  spreading  from  chine  broadly  and  nearly 

level;  hookbones  fairly  prominent 6 

Rump. — Long;  high;  broad  with  roomy  pelvis;  nearly  level  laterally; 
comparatively  full  above  the  thurl;  carried  out  straight  to  drop- 
ping of  tail 6 

Thurl. — High,  broad  3 

Quarters. — Deep;  straight  behind;  twist  filled  with  development  of 

udder;  wide  and  moderately  full  at  the  sides 4 

Flanks. — Deep;  comparatively  full 2 

Legs. — Comparatively  short;  clean  and  nearly  straight;  wide  apart; 
firmly  and  squarely  set  under  the  body;  feet  of  medium  size,  round, 

solid  and  deep 4 

Tail. — Large  at  base,  the  setting  well  back;  tapering  finely  to  switch; 

the  end  of  the  bone  reaching  to  hocks  or  below;  the  switch  full.  ...  2 

Hair  and  Handling. — Hair  healthful  in  appearance;  fine,  soft  and 
furry;  the  skin  of  medium  thickness  and  loose;  mellow  under  the 
hand;  the  secretions  oily,  abundant  and  of  a rich  brown  or  yellow 

color 8 

Mammary  Veins. — Very  large;  very  crooked  (age  must  be  taken  into 
consideration  in  judging  of  size  and  crookedness):  entering  very 
large  or  numerous  orifices;  double  extension;  with  special  develop- 
ments, such  as  branches,  connections,  etc 10 

Udder. — Very  capacious;  very  flexible;  quarters  even;  nearly  filling 
the  space  in  the  rear  below  the  twist;  extending  well  forward  in  the 

front;  broad  and  well  held  up 12 

Teats. — Well  formed;  wide  apart;  plumb  and  of  convenient  size 2 

Escutcheon. — Largest;  finest  2 

Perfection  100 

SCALE  OF  POINTS  FOR  HOLSTEIN-FRIESIAN  BULL 

Head. — Showing  full  vigor;  elegant  in  contour 2 

Forehead. — Broad  between  the  eyes;  dishing 2 

Face. — Of  medium  length;  clean  and  trim,  especially  under  the  eyes; 

the  bridge  of  the  nose  straight 2 

Muzzle. — Broad,  with  strong  lips 1 

Ears. — Of  medium  size;  of  fine  texture;  the  hair  plentiful  and  soft; 

the  secretions  oily  and  abundant 1 

Eyes. — Large;  full;  mild;  bright 2 

Horns. — Short;  of  medium  size  at  base;  gradually  diminishing  towards 
tips;  oval;  inclining  forward;  moderately  curved  inward;  of  fine 

texture;  in  appearance  waxy 1 

Neck. — Long;  finely  crested  (if  the  animal  is  mature);  fine  and  clean 
at  juncture  with  the  head;  nearly  free  from  dewlap;  strongly  and 
smoothly  joined  to  shoulders 5 


42 


Wisconsin  Bulletin  335 


Shoulders. — Of  medium  height;  of  medium  thickness,  and  smoothly 


rounded  at  tops;  broad  and  full  at  sides;  smooth  over  front 4 

Chest. — Deep  and  low;  well  filled  and  smooth  in  the  brisket;  broad- 
between  the  forearms;  full  in  the  foreflanks  (or  through  at  the 
heart)  7 

Crops. — Comparatively  full;  nearly  level  with  the  shoulders 4 

Chine. — Strong;  straight;  broadly  developed,  with  open  vertebrae....  6 

Barrel. — Long;  well  rounded;  with  large  abdomen,  strongly  and  trim- 
ly held  up 7 


Loin  and  Hips. — Broad;  level  or  nearly  level  between  hookbones;  level 
and  strong  laterally;  spreading  from  the  chine  broadly  and  nearly 


level;  the  hookbones  fairly  prominent 7 

Rump. — Long;  broad;  high;  nearly  level  laterally;  comparatively  full 
above  the  thurl;  carried  out  straight  to  dropping  of  tail 7 

Thurl. — High;  broad  4 

Quarters. — Deep;  broad;  straight  behind;  wide  and  full  at  sides;  open 
in  the  twist 5 

Flanks. — Deep;  full  2 

Legs. — Comparatively  short;  clean  and  nearly  straight;  wide  apart; 
firmly  and  squarely  set  under  the  body;  arms  wide,  strong  and 
tapering;  feet  of  medium  size,  sound,  solid  and  deep 5 

Tail. — Large  at  base,  the  setting  well  back;  tapering  finely  to  switch; 
the  end  of  bone  reaching  to  hocks  or  below;  the  switch  full 2 

Hair  and  Handling. — Hair  healthful  in  appearance;  fine,  soft  and 
furry;  skin  of  medium  thickness  and  loose;  mellow  under  the  hand; 
the  secretions  oily,  abundant  and  of  a rich  brown  or  yellow  color.  . 10 

Mammary  Veins. — Large;  full;  entering  large  orifices;  double  exten- 
sion; with  special  development,  such  as  forks,  branches,  connec- 
tions, etc 10 

Rudimentary  Teats. — Large;  well  placed 2 

Escutcheon. — Largest;  finest  2 

Perfection  100 


SCALE  OF  POINTS  FOR  JERSEY  COW 


Head 

A.  Medium  size,  lean;  face  dished;  broad  between  eyes;  horns 


medium  size,  incurving 3 

B.  Eyes  full  and  placid;  ears  medium  size,  fine,  carried  alert; 
muzzle  broad,  with  wide  open  nostrils  and  muscular  lips; 
jaw  strong  4 

Neck. — Thin,  rather  long,  with  clean  throat,  neatly  joined  to  head 

and  shoulders  4 

Body  37 

A.  Shoulders  light,  good  distance  through  from  point  to  point, 

but  thin  at  withers;  chest  deep  and  full  between  and  just 
back  of  fore  legs 5 

B.  Ribs  amply  sprung  and  wide  apart,  giving  wedge  shape, 

with  deep,  large  abdomen,  firmly  held  up,  with  strong  mus- 
cular development  10 

C.  Back  straight  and  strong,  with  prominent  spinal  processes; 

loins  broad  and  strong 5 

D.  Rump  long  to  tail-setting,  and  level  from  hip-bones  to 

rump-bones  C 

E.  Hip-bones  high  and  wide  apart 3 ' 

F.  Thighs  flat  and  wide  apart,  giving  ample  room  for  udd’er.  ...  3 

G.  Legs  proportionate  to  size  and  of  fine  quality,  well  apart, 

with  good  feet,  and  not  to  weave  or  cross  in  walking 2 

H.  Hide  loose  and  mellow 2 

I.  Tail  thin,  long,  with  good  switch,  not  coarse  at  setting-on.  . 1 


Judging  Dairy  Cattle 


43 


FIG.  21. — ANOTHER  CHANNEL  ISLAND  BREED 
The  native  home  of  Jersey  cattle  is  on  the  Island  of  Jersey  in  the  Eng- 
lish Channel.  Jersey  cattle  were  imported  into  America  as  early  as  1818. 
The  American  Jersey  Cattle  Club  was  organized  in  1868.  R.  M.  Gow, 
324  West  Twenty-third  St.,  New  York  City,  is  the  present  secretary. 

Eminent’s  Bess  209719,  with  a production  of  18,783  pounds  of  milk  test- 
ing 5.12  per  cent,  and  962.80  pounds  of  butter  fat,  holds  the  world’s  milk 
record  for  this  breed.  Plain  Mary  268206  holds  the  world’s  fat  record  for 
this  breed  with  a production  of  15,255  pounds  of  milk  testing  6.82  per 
cent,  and  1,040  pounds  of  butter  fat. 

Trinket’s  Ebony  L.  292925  is  the  highest  production  Wisconsin  cow  of 
the  breed  with  a record  of  14,112.2  pounds  of  milk  testing  5.38  per  cent, 
and  759.17  pounds  of  butter  fat. 


■r  ■ 


■‘‘Hi 


Ag-j 


44 


Wisconsin  Bulletin  335 


Udder  26 

A.  Large  size,  flexible  and  not  fleshy 6 

B.  Broad,  level  or  spherical,  not  deeply  cut  between  teats 4 

C.  Fore  udder  full  and  well  rounded,  running  well  forward  of 

front  teats  10 

D.  Rear  udder  well  rounded,  and  well  out  and  up  behind 6 

Teats. — Of  good  and  uniform  length  and  size,  regularly  and  squarely 
placed  S 

Milk  Veins. — Large,  long,  tortuous  and  elastic,  entering  large  and 
numerous  orifices  4 

Size. — Mature  cows,  800  to  1,000  pounds 4 

General  Appearance. — A symmetrical  balancing  of  all  the  parts,  and  a 
proportion  of  parts  to  each  other,  depending  on  size  of  animal,  with 
the  general  appearance  of  a high-class  animal,  with  capacity  for 
food  and  productiveness  at  pail ' 10 

^ 100 

SCALE  OF  POINTS  FOR  JERSEY  BULL 

Head  10 

A.  Broad,  medium  length;  face  dished;  narrow  between  horns; 

horns  medium  in  size  and  incurving 5 

B.  Muzzle  broad,  nostrils  open,  eyes  full  and  bold;  entire  ex- 
pression one  of  vigor,  resolution  and  masculinity 5 

Neck. — Medium  length,  Avith  full  crest  at  maturity;  clean  at  throat...  7 

Body  57 

A.  Shoulders  full  and  strong,  good  distance  through  from  point 

to  point,  with  well-defined  withers;  chest  deep  and  full  be- 
tween and  just  back  of  fore  legs 15 

B.  Barrel  long,  of  good  depth  and  breadth,  with  strong,  round- 
ed, well-sprung  ribs 15 

C.  Back  straight  and  strong 5 

D.  Rump  of  good  length  and  proportion  to  size  of  body,  and 

level  from  hip-bones  to  rump-bones.. 7 

E.  Loins  broad  and  strong;  hips  rounded,  and  of  medium  width 

compared  with  female 7 

F.  Thighs  rather  flat,  well  cut  up  behind,  high  arched  flank...  3 

G.  Legs  proportionate  to  size  and  of  fine  quality,  well  apart, 

with  good  feet,  and  not  to  weave  or  cross  in  walking 5 

Rudimentary  Teat.s. — Well  placed '2 

Hide. — Loose  and  mellow 2 

Tail. — Thin,  long,  reaching  the  hock,  with  good  switch,  not  coarse 

or  high  at  setting-on ' 2 

Size. — Mature  bulls,  1,200  to  1,500  pounds 5 

General  Appearance. — Thoroughly  masculine  in  character,  with  a 
harmonious  blending  of  the  parts  to  each  other;  thoroughly  robust, 
and  such  an  animal  as  in  a herd  of  wild  cattle  would  likely  become 
master  of  the  herd  by  the  law  of  natural  selection  and  survival  of 
the  fittest  15 


100 


7 


